I can't believe I forgot to review this. I had RAVE reviews about this and I have never had any left over. Every time I make them - no matter how many - they are always all gone. No additions... perfect as is. I would mention that these pretty much need to be made the day of because when I let them sit over night, the sugar turns to syrup and sort of runs off. Oh, and ****use foil on your baking sheet**** for a very very easy cleanup. Otherwise you'll have to scrub and scrub to get the sugar off.

Reviewed On: Nov. 3, 2009

I would give this recipe 5 stars if I hadn't made any of the changes as suggested. It is a FABULOUS recipe. The cheesecake itself is a perfect BASIC cheesecake recipe - absolutely perfect!!! And you could use almost any fruit topping with it - peaches, pineapples (well-drained), bananas, etc... Here are the changes I made: -I added 2 T of butter to the crust as is - it was too crumbly with just 1/4 cup of butter. Next time I think I may add 50% more ingredients for a thicker crust. Cheesecakes only have a bottom crust, not sides... just fyi. -I added 1 pkg of cream cheese, 1 egg, 1/4 cup of sugar and 1/2 t of vanilla for more filling. -I used 1/2 Granny Smith and 1/2 Gala apples for the topping. -I microwaved the apples until they were hot and soft drained as much excess juice as I could. -I used BROWN sugar instead of white to coat the apples after I microwaved the apples. This left me with a brown sugar, cinnamon syrup. I drizzled half over the apples after I spiraled them on the cake and I used the remaining syrup to coat the pecans before sprinkling them over the cake. -I used a water bath. To bake your cheesecake in a water bath use several layers of industrial foil to cover the outside of the spring form pan. Set in 1 to 2 in. of warm water when putting in the oven. -I baked it at ****325**** for 1 hr & 20 min. I turned off the oven and cracked the door to let it cool (3 hrs) before I put it in the fridge to chill. -I drizzled each slice with caramel topping.

Reviewed On: Oct. 30, 2009

I actually almost tripled the amount of pineapple used in this recipe and really really loved it - I had a 20 ounce can - started with using half of it and then added the whole thing. It ended up being like a sweet n sour shrimp dish. Also, I used 2 to 3 T soy sauce and 1 t of ground ginger and added about 2 T of honey. Using a shallot may add another dimension as one user suggested and I may add a little cornstarch next time to thicken/coat the sauce since using so much pineapple created quite a bit more broth. Overall we loved it - I'd give it 5 stars if I had made no alterations, but as the recipe was written it was headed to being on the bland side and I added only after I tasted the original. It was a GREAT starting point, though, and I've added it to my meal plan rotation.

Reviewed On: Oct. 15, 2009